Another solar cook mentioned cutting back on the ratio of water to rice, helping it cook quicker, so we’re going to try that!

2:45 pm—preheat another Hot Pot by covering and setting up facing the sun.

3:00 pm—put in Pot:

1 c. water 1 T butter 1/2 t. salt 1 c. dry white rice

Cover. Check in 30 – 90 minutes. Stir in a handful of raisins or currants when done.)

3:30 pm—check chicken Hot Pot temperature. If it is still above 150, then you are probably okay to do what we do—let it coast/cook more until 5:00, because we like a 5:00 suppertime better than 4:00. (smile) Adjust to sun, set timer for 90 minutes.

When ready to eat, make sure chicken is fully cooked by pushing thermometer into the thickest part of the center piece of meat but not touching bone. It should read at least 165 degrees Fahrenheit. Serve over rice or pasta.

Amazing, savory, juicy flavor. We are finding that as long as we’re home to step outside now and then, (and there’s sun), it is easier to reach for the Solar Hot Pot than a traditional crock pot, and the flavors are far superior. I believe they say that flavors are intensified in the Solar Hot Pot because you do not need as much water to cook. Also cooking the veggies in butter beforehand brings out sweetness. And the meat gains depth of flavor from the charring—sun rays cooking from the top. And let’s not forget the advantage of no heat inside, no smoke outside, saving electricity, and the happy feeling you get from cooking with the sun successfully.... (smile)